I recently had a revelation around hand-written recipe cards. We have this device we carry with us everywhere we go with unlimited access to information 24/7. Go through your photos and tell me every other one isn’t a screen shot of a recipe you will likely never make. Lost is the art of our grandmothers’ scribbled cursive recipe cards.

Here’s a challenge for you: find a piece of paper and write down this brownie recipe, then MAKE it! I think my favorite part of trying a new recipe is finding ways to make it my own and then making little notes on the recipe card to know for next time, or for the next person who wants to try making it themselves.

Now, let’s talk BROWNIES. If you’re as skeptical as I am, you think there is no way to get a chewy brownie from scratch. I’m all about Duncan Hines fudge brownie mix and of course Ghirardelli’s ultimate chocolate option. But this homemade brownie is truly a no-fail recipe. I’ve made it dozens of times and know you (or maybe your valentine) will love every last bite.

You can bake these in whatever shaped pan you like, but glass is a NO GO. Opt for a metal pan – I use a 9-inch round cake pan which gives the brownies a boutique look about them. You can also go with a disposable aluminum pan. Either way, you’ll want to line the pan with parchment paper to more easily remove the brownie after it’s cooked.

This is a recipe I found and doctored just a bit, so here’s a few notes on some of the ingredients:

• Semi-sweet Chocolate bars – I recommend the baker’s bars sold in the baking section of the grocery store (as opposed to the candy aisle).

• Granulated & Brown sugar – yes, you need both. The molasses in the brown sugar contributes to the chewiness of your brownie.

• Espresso powder – this is optional but chemically speaking, coffee enhances the flavor of anything chocolate. I’m a coffee hater so I can assure you, this will not make the brownies taste like coffee!

• Salt – I prefer to use kosher salt. Like anything you cook, salt enhances the flavor.

FAQs
• How do I know my brownies are done cooking? Unlike cake, you can’t test the doneness of a brownie with a toothpick. You’re looking for the top to be consistent across and when you slightly shake the pan the batter doesn’t jiggle. Remember, sugar turns into a liquid when hot so similar to cookies, the brownie will continue fully cooking in the pan once you take it out of the oven and starts to come to room temperature.

• Can I add mix-ins? YES! Whatever you’re wanting to mix in, you can add up to about a cup of whatever it is. Chocolate chips. Peanut butter chips. Nuts. Pretzels. Whatever floats your boat! I’m a purist and prefer a smooth bite, especially if it has a dollop of vanilla ice cream with it.

Here's to the recipe card revival!